Rosemary-Roasted Sunchokes and Tomatoes

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Rosemary-Roasted Sunchokes and Tomatoes

 

2 lbs. sunchokes cut into 1 1/4 inch chunks

6 ripe plum tomatoes, halved crosswise

2 cloves garlic, finely chopped

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 green onions cut into 1 inch lengths

 

Heat oven to 400 degrees. In jellyroll pan toss sunchokes, tomatoes, garlic,

rosemary, oil, and salt and pepper. Arrange sunchokes around edge of pan and

tomatoes in centre. Roast vegetables for 20 minutes. Gently stir green onions

into sunchokes and continue to roast until sunchokes are tender and browned,

about 10 minutes longer.

Cool roasted vegetables 10 minutes, or until tomatoes are easy to handle. With

fork or fingers, remove skins from tomatoes and discard. Stir tomatoes in with

sunchokes and transfer to serving dish.

Makes 8 servings.

Calories 137, Fat g, Carbs 24 g, Sodium 14 mg, Fiber 3 g.